Ingredients:

  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tbsp avocado oil
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp avocado oil
  • 1 medium zucchini, sliced into half-moons
  • 1 small white onion, diced
  • 8 oz sliced mushrooms

Instructions:

  1. Pat the shrimp completely dry using paper towels to ensure a proper sear.
  2. In a mixing bowl, whisk together the low-sodium soy sauce, lemon juice, grated ginger, minced garlic, sesame oil, and 1 tablespoon of avocado oil.
  3. Toss the shrimp in the marinade and let sit for 10–15 minutes.
  4. Chop the zucchini, onion, and mushrooms into uniform sizes.
  5. Heat a cast iron skillet or griddle over medium-high heat and add 1 tablespoon of avocado oil.
  6. Sauté the onions and mushrooms for 3–4 minutes until golden-brown, then add zucchini and cook for another 2 minutes. Remove vegetables from the pan and set aside.
  7. Increase heat to high and place shrimp in a single layer, searing undisturbed for 90 seconds per side until a mahogany crust forms.